This Chicken and Broccoli Bubble-Up Casserole is an easy weeknight dinner recipe that combines juicy chicken, melty cheddar cheese, and nutrient-rich broccoli with a creamy base for a cozy, delicious, family-friendly recipe.
Like many of you, casseroles have always been high on my list of comfort foods, with one of my all-time favorites being a cheesy broccoli and rice dish. But, as much as I’ve enjoyed that one as a side dish, I’ve always wanted an alternative with protein that was hearty enough to be a standalone meal. I knew I had the answer when I replaced the rice with biscuit dough and added chicken!
And the fantastic bonus with this Chicken and Broccoli Bubble Up Casserole? It only takes about 15 minutes to assemble and uses ingredients you probably already have on hand!
You’ll start by combining soup, sour cream, and seasonings to make a creamy base. After that, you’ll cut refrigerated biscuits into six pieces each and combine them with cheese, chicken, and the base mixture. Spread the mixture into a 9×13 pan and let it bake.
That’s all that there is to it! You’ll have a cheesy chicken broccoli casserole ready to go in no time! To balance the creamy casserole, add something fresh and slightly sweet on the side, like a cranberry carrot salad.
Recipe Snapshot: Chicken and Broccoli Bubble Up Casserole
Cuisine: American
Cooking Method: Oven
Total Time: 50 Minutes
Servings: 8
Primary Ingredient(s): Chicken, cream of chicken soup, sour cream, cheddar cheese, frozen broccoli, refrigerated biscuits
Skill Level: Easy
Ingredient Notes
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- Cooked Chicken – You can use any leftover cooked chicken you have on hand. Rotisserie chicken, canned chicken, refrigerated grilled chicken strips, or frozen cooked chicken all work just as well.
- Cream of Chicken Soup – Use your favorite brand of cream of chicken soup. I prefer Campbell’s.
- Sour Cream – Regular and low-fat sour cream both work equally well.
- Garlic Powder – This adds great flavor to the casserole. Make sure that you don’t confuse it with garlic salt.
- Cheddar Cheese – I prefer sharp or extra sharp Cheddar cheese. Choose the one your family likes best.
- Refrigerated Biscuit Dough – You’ll need one can of dough, or 8 biscuits, for this recipe. I’ve found that Pillsbury’s Grands Southern Homestyle Biscuits work best for me. Make sure you purchase plain biscuits, not honey-flavored or “flaky” biscuits for this.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Use plain Greek yogurt in place of sour cream.
- The biscuits don’t have to be Pillsbury brand. Annie’s is another good brand, and many grocery store brands are also acceptable.
- For an extra cheesy casserole – at the end of the cooking time, remove the dish from the oven, sprinkle on an additional ¼ to ½ cup of shredded cheese, and return it to the oven just until the cheese has melted.
How to Make Chicken and Broccoli Bubble-Up Casserole
- Preheat the oven to 375 degrees F and prepare a 9×13-inch baking dish with cooking spray.
- In a small bowl combine cream of chicken soup, sour cream, garlic powder, salt, and pepper. Mix well.
- Cut each biscuit into 6 equal pieces.
- In a large bowl combine chicken, 1 cup cheddar cheese, frozen broccoli, and the biscuit pieces, along with the soup mixture from step 2 above. Stir well to combine.
Pro Tip
To quickly thaw frozen broccoli, pour it into a colander, place the colander in the sink and run cold water over the broccoli for a few minutes. Allow the broccoli to drain well before using it in the recipe.
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- Spread the mixture evenly into the prepared baking dish.
- Bake for 35-40 minutes or until golden brown and biscuit pieces are cooked through.
Pro Tip
If you don’t have any cooked chicken on hand, put two skinless chicken breasts (or about three thighs) in a small pot with water to cover. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes until done. Remove the chicken breasts and let them cool. Dice the meat, discard any skin and bones, and proceed with the recipe.
How to Serve
You won’t need much to serve along with this meal! After all, the recipe itself has protein, vegetables, and bread within it. I sometimes offer sliced fresh tomatoes on the side or a nice green salad with vinaigrette dressing. A light dessert like my Baked Alaska would make a nice ending for your dinner.
Storing Leftovers
Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave.
Questions About Broccoli Chicken Bubble Up Casserole
The name comes from the way in which the biscuit pieces rise and “bubble up” through the other ingredients when it’s baked.
Sure can! You can do all the assembly up to two days in advance. When you’re ready to cook, remove the dish from the fridge and let it come to room temperature (about 30 minutes) before placing it in the oven.
You can use fresh broccoli, but make sure it’s cut into small florets, cooked, and cooled completely before using it in the recipe.
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Chicken and Mushroom Casserole
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Recipe
Chicken and Broccoli Bubble Up Casserole
Ingredients
- Cooking spray
- 2 cups cooked chicken diced
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 ½ cups Cheddar cheese shredded
- 10 ounces frozen broccoli thawed
- 16.3 ounces refrigerated biscuits 8 biscuits (recommend: Pillsbury Grands Southern Homestyle Biscuits)
Instructions
- Preheat the oven to 375 degrees F and prepare a 9×13-inch baking dish or casserole dish with cooking spray.Cooking spray
- In a small bowl combine cream of chicken soup, sour cream, garlic powder, salt, and pepper. Mix well.10.5 ounces cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, Salt and black pepper
- Cut each biscuit into 6 equal pieces.16.3 ounces refrigerated biscuits
- In a large bowl combine chicken, 1 cup cheddar cheese, frozen broccoli, and the biscuit pieces, along with the soup mixture from step 2 above. Stir well to combine.2 cups cooked chicken, 1 ½ cups Cheddar cheese, 10 ounces frozen broccoli
- Spread the mixture evenly into the prepared baking dish.
- Bake for 35-40 minutes or until golden brown and biscuit pieces are cooked through.
Notes
- If using fresh broccoli, make sure it’s cut into small florets, cooked, and cooled completely before using it in the recipe.
- Cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I want to make this in my muffin tins for a finger food party. How do I do this?
I have not tested this recipe in muffin tins.
Just wondering if this might be made in advance and baked off later.
Thanks
Yes, absolutely! This can be made up to two days in advance. When you’re ready to cook, remove it from the fridge and let it come to room temperature before placing it in the oven.